Heat all toffee sauce ingredients gently in a small saucepan,
stirring until melted. Add one tablespoon of sauce to the bottom of a
greased 1 pint (600ml) pudding basin and reserve the remainder.

Place all pudding ingredients in a large mixing bowl and beat well.
Pile on top of sauce in basin and level the top. Cover with a pleated
square of greased foil or waxed paper, secured tightly under the rim of
the basin.

Place trivet and 1¼ pints (700ml) boiling water in a 3 litre or
larger Duromatic pressure cooker. Prepare a folded strip of foil to lift pudding
into the pressure cooker. Pre-boil for 20 minutes (without lid).

Close the lid and bring pressure to the 1st red ring. Adjust the heat
to maintain the pressure for 20 minutes. Allow the pressure to reduce
naturally. Re-heat the remaining sauce. Turn the pudding onto a serving
plate and pour the sauce over.

CHRISTMAS PUDDING

Cooking Time: 2 hrs

Makes sufficient to fill two 2 pint (1 litre) plus one 1 pint (500ml) pudding basins. As only one pudding at a time can be cooked in the pressure cooker, the remaining
puddings can be covered and stored in the refrigerator or freezer prior to cooking.

Grease the pudding basins and place a small circle of greaseproof paper in the bottom of each.

Mix all the ingredients well in a large mixing bowl. Divide between
the basins. Cover with a pleated square of greased greaseproof paper,
tucking it tightly under the rim of the basin. Cover again with a
pleated square of foil, sealing it tightly under the rim of the basin.
Prepare a strip of foil to lift the pudding in and out of the pressure
cooker.

Place the trivet and 3 pints (1½ litres) of boiling water in the Duromatic pressure cooker and stand the pudding on the trivet. Pre-boil for 25
minutes (without lid). Add more boiling water to maintain the level.

Fit the pressure lid and bring the pressure to the 2nd red ring.
Adjust the heat to maintain this pressure for 2 hours, allowing the
pressure to reduce naturally after cooking. Take the pudding out of the
cooker and remove the greaseproof and foil lid. Immediately spoon over
one tablespoon of brandy then leave to cool in the basin. When cold, the
pudding can either be removed from the basin or left in it. Either way,
it should be wrapped in greaseproof paper and foil and can be stored in
a cool place for up to 6 months. Unwrap and add more brandy from time
to time if storage is to be longer than 3 months.

Re-heat when required. Place the trivet and 2 pints (1 litre) of
boiling water in the pressure cooker. Cover pudding with a greaseproof
and foil lid as before. Stand basin on trivet.

Fit the pressure lid and bring pressure to 2nd red ring. Adjust the
heat to maintain this pressure for 20 to 30 minutes depending on size.
Allow the pressure to reduce naturally. Turn the pudding out onto a warm
plate and serve with brandy sauce.

FRUIT DUMPLINGS

Grease a 2 pint (1 litre) pudding basin. Roll the pastry into a
circle large enough to line the basin with ¾ " (2cm) to spare. Cut out a
quarter segment to make the lid.

Lift the larger piece of pastry into the basin, pressing it against
the sides and overlapping it slightly. Dampen the edges to join and
seal.

Fill the basin with the fruit, adding the sugar in the centre. Brush
the edge of the pastry with water. Re-knead and roll out the remaining
pastry into a circle to form the lid. Place on top of the fruit and seal
the edges firmly.

Cover with a pleated square of greased foil, carefully sealing the
edges well over the rim of the basin. Prepare a length of foil to lift
the pudding in and out of the pressure cooker.

Place the trivet and 3 pints (1¾ litres) of boiling water in a 5
litre or larger Duromatic pressure cooker. Pre-steam (without lid) for 20 minutes.

Fit the pressure lid and bring the pressure to the 1st red ring.
Adjust the heat to maintain this pressure for 20 to 25 minutes,
depending on the fruit used. Allow the pressure to reduce naturally -
please refer to the instruction manual. Turn the pudding out onto a warm
dish and serve with custard or cream.

LAYERED SUET PUDDING

Grease a 1 pint (500ml) pudding basin. Prepare pastry and shape it
into an uneven roll with one end larger than the other. Cut the roll
into 4-6 slices starting with thin slices at the narrow end and grading
up to thicker slices at the large end.

Roll each piece into a circle of the same thickness. Place the
smallest circle in the bottom of the basin and cover it with some of the
filling. Continue layering the pastry and filling, ending with the
largest piece of pastry.

Cover with a pleated square of greased foil sealing the edges well
over the rim of the basin. Prepare a length of foil to lift the pudding
in and out of the pressure cooker.

Place the trivet and 2 pints (1 litre) of boiling water in the pressure cooker. Pre-steam (without lid) for 20 minutes.

Fit the pressure lid and bring pressure to the 1st red ring. Adjust
the heat to maintain this pressure for 20 minutes. Allow the pressure to
reduce naturally.

Prepare the caramel: put the sugar and water in a small saucepan and
heat gently, stirring until dissolved. Bring to the boil and allow to
boil without stirring until caramel is a rich golden brown. Quickly and
carefully pour into a greased 1 pint (600ml) soufflé dish or 4
individual ramekins, tilting so that the caramel coats the sides.

Put the milk and cream into a saucepan and heat gently until tepid.
Beat the eggs, sugar and vanilla and lightly mix in the warm milk and
cream. Pour the mixture through a strainer into the dish(es) and cover
with foil lid(s).

Place the trivet in the pressure cooker and add ½ pint (300ml) water. Stand the dish(es) on the trivet and close the lid.

Bring the pressure to the 2nd red ring and adjust the heat to
maintain this pressure for 6 minutes. Allow the pressure to reduce
naturally. Lift out the dishes and remove the foil. Refrigerate for at
least 3 hours or overnight before turning the creme(s) out onto the
serving plate(s).

Add the peaches (with skins on) and close the lid. Bring the pressure
to the 2nd red ring. Adjust the heat to maintain this pressure for 2
minutes. Remove the pan from the heat and allow the pressure to reduce
naturally.

Carefully remove each peach, slip off and discard the skin and place
them in a bowl. Re-boil the syrup for 2-3 minutes and then strain it
over the peaches. Refrigerate until well chilled, stirring occasionally
to equalise the colour and flavour of the peaches. Serve with cream,
yoghurt or ice cream.

Pressure Point
This recipe is also good for pears, which should be peeled before cooking.

Lightly grease a deep 7" (18cm) spring-form tin. Melt the butter in a
small pan and mix in the biscuit crumbs and nuts. Press the mixture
over the base of the tin.

Place the cream cheese, semolina, egg yolks and sugar in a food
processor and blend until smooth. Whisk the egg whites in a large bowl
until soft peaks form. Reserve a little lemon zest for decoration then
add the remainder together with the sultanas and the cheese mixture to
the egg whites and fold them together.

Pour over the biscuit base and cover tightly with a greased piece of
foil. Prepare a strip of foil for lifting the tin in and out of the
pressure cooker.

Place the trivet in a 3 litre or larger Duromatic pressure cooker. Add ¼ pint
(150ml) water. Stand the tin on the trivet and close the lid. Bring the
pressure to the 2nd red ring and adjust the heat to maintain this
pressure for 30 minutes. Allow the pressure to reduce naturally.

Remove the foil and allow the cheesecake to cool in the tin.
Carefully run a knife around the edge and then unlock and remove the
sides of the tin. Transfer to a serving plate and refrigerate for 3
hours. Spread the lemon yoghurt on top and decorate with the reserved
lemon rind.

CREAMED RICE PUDDING

Melt the butter in a 3 litre or larger Duromatic pressure cooker, tilting to
coat the sides of the pan. Add the milk and bring to the boil. Add the
rice and half the sugar and return to the boil, stirring. Reduce the
heat.

Close the lid and bring the pressure slowly to the 1st red ring.
Adjust the heat to maintain this pressure for 12 minutes. Remove from
the heat and allow the pressure to reduce naturally.

Stir in the cream and remaining sugar to taste. Serve hot with stewed fruit.